A bunch of chicken and baby crimini mushrooms with some barbecue sauce, plum sauce, brown mustard, fresh garlic, salt, and white pepper, baked while covered in foil at 350 degrees, uncovered, and then baked again for a little while longer, to give it some color.
Just the right amount of rice to sop up all the juice!
Turned out to be a great finger licker, and the mushrooms were profound!
This was a quick cuban-style chicken and rice (arroz con pollo) made with ingredients on hand. Turmeric powder was substituted for annato powder (Bijol), and the rice was Japanese pearl instead of arborio. Obviously, we didn’t have pimientos (cherry peppers) or peas, but made up for it with a little veggie melange. And, we didn’t forget the beer.
The pearl rice helped the whole dish cook much faster than it would have with the arborio rice.
It turned out delicious.
We created a dressing with red onions, crushed garlic, sea salt, white pepper, cilantro, grapefruit and lemon juice, olive oil, and a dash of balsamic vinegar, poured it over chicken quarters and drumsticks, and baked it at 350 degrees for 45 minutes.
The dressing ended up making a nice little sauce...great with rice!
Something fast…
Three chicken thighs seasoned with pepper, a pinch of garlic salt and a dash of seasoned salt, fried skin side down in olive oil until the skin is crispy, flipped, and fried until done.
